Description
This One-Pot White Bean Mushroom Stew is a cozy and nutritious vegan dish featuring caramelized mushrooms, tender white beans, and fresh baby greens in a creamy, dairy-free broth. Perfect for a quick yet hearty meal, it combines earthy flavors with a hint of lemon and fragrant basil, making it versatile to enjoy on its own or over grains and toast.
Ingredients
Scale
Vegetables
- 1 medium yellow onion, sliced
- 8 oz. sliced mushrooms (a combo of cremini and shiitake recommended)
- 4 garlic cloves, minced
- 2 cups baby greens (baby chard, arugula, or spinach)
- ¼ cup fresh basil, sliced, for garnish
Liquids and Broth
- 1 cup vegetable broth
- 1 cup unsweetened, unflavored dairy-free milk
- 1 tablespoon tamari or soy sauce
- 1 juiced lemon
- 1 tablespoon avocado or olive oil
Beans and Starches
- 1 (15 oz) can white beans (cannellini beans preferred)
- 1 tablespoon arrowroot starch, tapioca starch, or cornstarch
Seasonings
- ½ teaspoon dried thyme
- Salt and pepper, to taste (approximately ½ teaspoon salt and ¼ teaspoon pepper)
Instructions
- Sauté Onions and Mushrooms: In a medium saucepan over medium heat, heat 1 tablespoon of avocado or olive oil. Add the sliced onion and mushrooms, sautéing for 6 to 8 minutes until they are slightly browned and caramelized, which develops deep flavor and texture.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme. Cook for one minute, stirring constantly, until fragrant to release the aromatic oils without burning.
- Prepare Starch Mixture: In a small separate bowl, whisk the arrowroot, tapioca, or cornstarch with a small splash of vegetable broth to create a smooth slurry. This will help thicken the stew without lumps.
- Add Broth, Milk, and Beans: Pour the remaining vegetable broth and dairy-free milk into the pan. Stir in the starch slurry. Add the drained white beans. Simmer gently for 5 minutes, allowing the stew to thicken slightly and beans to warm through.
- Incorporate Greens and Finish: Add the baby greens, cooking just until wilted, about 1 minute. Stir in tamari or soy sauce and the juice of one lemon. Season with salt and pepper to taste. Finally, garnish with fresh sliced basil for a fresh herbal brightness.
- Serve: Enjoy this hearty stew on its own or served over rice, quinoa, pasta, or with toast for a nourishing meal.
Notes
- This recipe is vegan and gluten-free when using gluten-free tamari.
- Use a dairy-free milk like almond or oat milk to keep it dairy-free.
- For thicker stew, increase starch slightly, but add gradually to avoid over-thickening.
- Swap white beans for other beans like navy or great northern if desired.
- Add a pinch of crushed red pepper flakes for some heat.
- Leftovers store well refrigerated for up to 3 days and reheat gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Stew
- Method: Stovetop
- Cuisine: American
Keywords: white bean stew, mushroom stew, vegan stew, one pot meal, dairy-free, healthy dinner, quick stew recipe
